Tuesday, July 27, 2010

Shetland Lamb Chops Dinner

I'm going to be posting this to BOTH my farm and dog blogs AND Facebook because its THAT amazing. Seriously. My mentor in cooking and one of my best friends, Briony, has helped me learn to cook for the better part of a decade. When she visits we do more gourmet food that us northern Midwest folk may not be always accustomed to. :)

We take photos of our meals and then comment on them. Good memories. Unfortunately these photos do NOT do them justice. My newer digital camera has lost its screen. Meaning it went blank. I can't see what I'm shooting and I can't change the settings really more than between action, flower and auto. It bites. So please excuse the fuzzy photos. Also the date is wrong on the camera I see now also, after uploading the photos. it really happened today. the 27th of July, 2010. Honest!

I was not trying to impress my dinner guest, but I wanted to make something that I could make easily, in a short amount of time and still spend most of my time with my dinner guest.

I was in the grocery store for nearly an hour trying to decide exactly which direction I wanted to go. No Corinne I wasn't lost, I was on the phone with Briony. I had a set idea I wanted to do: lamb chops, baby red potatoes and asparagus, and then wine and salad and maybe some fruit.

I prepped most of what i could and this is what i came up with:

Munchies: fresh watermelon and cantaloupe and home brewed Ice Tea.

Salad: Spinach with Feta cheese, sliced almonds, fresh sliced strawberries and a blush wine vinaigrette dressing. It was simple and fantastic! Photo is below.Oh yes. We had a white wine before the meal also, and a nice red wine with the meal. And ice water. Hey it was hot out. Lightly toasted sourdough slices of bread with locally made butter...soft gooey inside with a crisp crust. I love bread so could eat this all the time.

Shetland lamb chops that were marinated for a few hours with some Malbec red wine, smoked and sliced garlic and soy sauce. Then they were grilled briefly on my grill and served pink in the middle.

Baby red potatoes pan fried in natural olive oil with sea salt, black pepper and thyme and pimentos, and the 3" pieces of asparagus were added the same time as the pimentos after being started as steamed in the microwave. Maybe took 8 minutes to cook and serve everything. Honest.Below is the table setting and all the goodies. My friend told me that I was an amazing cook and that he'd eat my food everyday! Success! He also had never had lamb or asparagus or Feta cheese (or a salad like that before) and they were all amazing. He said the lamb was the best meat he had ever tasted bar none and that really made my day! He also said he hasn't eaten a 'gourmet meal' like that ever before, or eaten that well in a long time. Cool, huh?Open invite to those of you who read this to come over for supper! I love to cook and have house guests. you bring the wine and I'll supply the food and we'll be good to go!

Garett, try the Thai lamb salad I posted on my blog this weekend. It was easy and delicious. Other than overheating the oil before stirfrying the lamb and causing quite a stir with the smoking pan, it only took minutes to prepare. :^)

Who we are

Ramsay Farms is situated in the northeastern part of Ottertail County, near Perham, Minnesota. This family farm of 320 acres has been in the Ramsay family for five generations, dating back to 1892. Today our farm prides itself on our Simmental cattle, Shetland Sheep and BlueFaced Leicester sheep. We strive to breed animals that closest match the breed standards given to them, and mindful of production, health and longevity in our animals as well.

In spring of 2016, there was a purchase of 32 acres in Green County, Wisconsin to accommodate Garrett for his work in that region. The animals have for the most part been moved to that location. Both locations will work in tandem to continue educating and promoting these animals and this way of life.

Tradtional 1927 Standard Shetland wool

Shetland Sheep Links

2015 pair

WhitePine Foley and daughter Frygg

From the Shetland Sheep Society

"Shetland sheep have for generations been noted for their very soft and well crimped fleece. The wool is the finest of all native breeds and shows an amazing variety of colours and patterns. There are 11 main whole colours and 30 recognised markings.

By selecting from coloured fleeces a range of naturally coloured yarn can be produced. This eliminates the need for dyeing and therefore retains the soft feel of the natural fibre and is favoured by those who prefer a totally natural approach.

Shetland wool fibres are of a simple construction witha central cortex covered by a thin scaly cuticle, and have an average diameter of about 23 microns. However there is a range from 10-20 microns for neck and shoulder wool to 25to 35 microns for britch wool. the average staple length is 3.5 inches. The amount of crimp varies, and is most important in providing the 'bounce' required for knitwear. There is a positive correlation between fineness and crimp, with wool of the finest quality being crimped at between 8 and 12 to the inch. Wool from shetland sheep is used to produce gossamer lace, the famous 'Fair Isle' knitwear, and fine tweeds. Pure bred Shetland sheep tend to shed their fleece in sprin. The growth of new fleece can cause a rise or weak point and where this is present the fleece can sometimes be plucked or 'rooed' by hand. The timing of this can be different in each sheep, however, it is worth taking the care to get it right as rooed fleece can be amongst the softest because the fibres have no harsh cut ends as occurs with a sheared fleece.

Shetland fleece can be handspun straight from the fleece or made into rolags and then woollen spun. It can also be sorsted spun by hand, used on a peg loom or handwoven. It also felts well using either dry or wet methods. When processed commercially the wool can be made into the finest lightweight worsted cloth or heavier weight, harder wearing fabrics and tweeds."

BlueFace Leicester

a beautiful typey ewe

Expecting the world to treat you fairly because you are good is like expecting the bull not to charge because you are a vegetarian. - Dennis Wholey